Breakfast Ronto Wrap Recipes

BREAKFAST WRAPS

Breakfast Wraps image

We like quick and simple morning meals during the week, and these wraps are great when prepared ahead of time. With just a minute in the microwave, breakfast is ready. -Betty Kleberger, Florissant, Missouri

Provided by Taste of Home

Categories Breakfast Brunch

Time 15m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

6 large eggs
2 tablespoons 2% milk
1/4 teaspoon pepper
1 tablespoon canola oil
1 cup shredded cheddar cheese
3/4 cup diced fully cooked ham
4 flour tortillas (8 inches), warmed

Steps:

In a small bowl, whisk the eggs, milk and pepper. In a large skillet, heat oil. Add egg mixture; cook and stir over medium heat until eggs are completely set. Stir in cheese and ham. , Spoon egg mixture down the center of each tortilla; roll up. Freeze option: Wrap cooled egg wrap in foil and freeze in a freezer container. To use, thaw in refrigerator overnight. Remove foil; wrap tortilla in a moist paper towel. Microwave on high until heated through, 30-60 seconds. Serve immediately.

Nutrition Facts : Calories 436 calories, Fat 24g fat (10g saturated fat), Cholesterol 364mg cholesterol, Sodium 853mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein.

BREAKFAST RONTO WRAP

Breakfast Ronto Wrap image

Provided by Diznify

Categories Breakfast

Number Of Ingredients 11

Ingredients

2 tablespoons Hellman's light mayonnaise
1/2 teaspoon apple cider vinegar
1/4 teaspoon horseradish mustard
1/8 teaspoon McCormick Gourmet™ Global Selects Szechuan Pepper Salt & Spice Blend
Cooking spray
1.5 tablespoons water
1/6 teaspoon baking powder
1.5 large eggs (*For additional egg patty sizes, see Notes section below.)
6 to 8 inches of smoked, mild pork sausage(s) / Portuguese linguiça.
1 round, 6" or 7" gyro bread (pocketless pita) (We recommend Kontos brand gyro bread.)
2 tablespoons cheddar cheese, finely shredded

Steps:

Make the peppercorn sauce. In a small bowl, add the mayonnaise, vinegar, horseradish mustard, and freshly ground szechuan peppercorn blend. Stir to combine.
Preheat oven to 400 degrees Farenheit.
Make the 5-inch scrambled egg patty. Start by spraying a round, oven-safe glass or ceramic dish with a 5-inch flat bottom with cooking spray. If you don't have a dish this size, see the table in the Notes below for additional sizes and recommended ingredients. Please refrain from adding more egg than what's recommended for the size of your dish, as the egg will not cook properly!
In a small bowl, combine the water and baking powder. Add the egg and whisk thoroughly. Pour the egg mixture into the greased, oven-safe dish. The oven cook time varies widely based on the type of dish used, so we recommend peeking at the egg around 10 minutes, then check every minute until done (ours was done after 12 minutes). The egg is done when the center is set/dry to the touch. Finally, season with salt and pepper to taste.
Heat the sausage(s) on a grill or in a pan on the stovetop according to package instuctions.
Warm the gyro bread on a grill or in a pan over medium heat for 5 to 30 seconds on each side, or until warm.
Assemble the wrap: Start by placing the warmed gyro bread on a plate. Then add the egg patty, some of the peppercorn sauce, sausage(s), more peppercorn sauce (if desired), then top with cheddar cheese. Adding peppercorn sauce is akin to dressing a sandwich with mayo. If you typically like a lot of mayo, don't hold back.
If you'd like the shredded cheddar to be melty, heat the assembled wrap in the microwave for 30 seconds before devouring.
We recommend pairing your wrap with a nice, cold glass of copycat Moof Juice (see recipe here). Enjoy!

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